Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Onion chopped (large)

  2. 1 1/2 tablespoons 22ml Sugar

  3. 5 Garlic crushed

  4. 1/2 teaspoon 2 1/2ml Dried thyme

  5. 2 tablespoons 30ml Vegetable oil

  6. 1/2 teaspoon 2 1/2ml Dried basil

  7. 1 lb 454g / 16oz Ground beef

  8. 1/4 teaspoon 1 1/3ml Liquid hot pepper sauce

  9. 1 cup 62g / 2 1/5oz Canned tomatoes - drained And seeded

  10. 1/4 teaspoon 1 1/3ml Ground bay leaves Salt and pepper to taste

  11. 4 tablespoons 60ml Tomato puree

  12. 1 Red chili pepper Flakes

  13. 2 tablespoons 30ml Chili powder

  14. 1 1/2 tablespoons 22ml Worcestershire sauce

  15. 1 1/2 tablespoons 22ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cornbread batter; recipe below saute onion and garlic in oil until soft and translucent, not browned. Add ground beef and cook until meat is no longer red. Stir in tomatoes, tomato puree, chili powder, Worcestershire sauce, wine vinegar, hot pepper sauce, bay leaves, salt and chili pepper flakes. Let simmer, stirring occasionally, for o hour. Adjust seasonings, to taste. (the chili may be refrigerated at this poi for later use. When ready to proceed, preheat oven to 375F and transfer chili to a two quart baking pan or ovenproof casserole. Pour or spoon cornbread batt over top of chili. Bake at 375F for 20 to 30 minutes, until cornbread is baked through. The baking time will depend on the depth of the batter. If desired serve chili with a side dish of black beans. Makes four servings. . Recipe for cornbread next


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